Saturday, October 10, 2009

Carrot and Leek Tart

*this recipe utilizes many of the Superfood sidekicks*
It is a slightly altered recipe found in, Nov. 2009 issue
I made it this week for lunch and wanted to lick the pan.

1 c. whole wheat flour
1/4 tsp. fine sea salt
4 tbl. unsalted butter, room temp
2 tbl. blanced slivered almonds
1 egg
1 tbl. ice water

Combine flour and salt. Add butter and mix until incorporated. Add almonds and eggs, and mix until it resembles a coarse meal. Add ice water and knead until dough is smooth. Wrap ball of dough in plastic wrap and refrigerate 30 minutes.

2 lb. peeled and 1/2 in. sliced carrots (5 cups total)
2 large sliced leeks, (white part only) (2 cups total)
1 tsp. each thyme, parsley, and marjoram
2 tbl. extra-virgin olive oil
3/4 cup water
2 tbl. unsalted butter + some to grease the pan
1 1/2 c. grated Parmigiano-Romano cheese
2 large eggs
1/4 tsp. black pepper
plain bread crumbs

Heat oven to 350F.

Heat olive oil over med. high heat. Saute sliced leeks with pinch of salt until they are softened, approx. 4 minutes. Set aside.

In saucepan, combine carrots, water, herbs and 1/2 tsp. salt and bring to a boil. Reduce heat to a simmer & cook partially covered until carrots are soft, but not mushy, about 15 minutes. Most of the water should evaporate. Drain carrots, reserving 2 tbl. cooking water.

Set aside 1 cup sliced carrots for garnish.

In food processor, pulse remaining carrots, eggs, 1 c. cheese, reserved water, and salt and pepper.

Grease bottom of 9 inch tart pan generously with butter. Sprinkle with bread crumbs then roll dough out and press into bottom of pan, but not up the sides.

Spread leeks over dough, then carrot puree. Layer remaining sliced carrots around edge of tart and sprinkle with remaining cheese.

Bake for 25 minutes until the tart is set.

Serve warm or at room temp.

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